We're celebrating Chanukah on this week's Louisiana Eats! First, we'll hear from Michael Twitty about the overlapping food customs between his African-American heritage and his Jewish faith. Then, Joan Nathan returns to the program to talk about Jewish culinary influences across the South. Plus, Andrew Zimmern recounts stories from around the world.
6 large Idaho potatoes, peeled and grated 2 eggs 2 Tablespoons flour 1 teaspoon salt Pepper to taste 1 small onion, grated 1 carrot, peeled and grated teaspoon baking powder Oil for frying
Drain potatoes thoroughly. Mix all ingredients together. Drop by the tablespoon full into inch of hot oil in a frying pan. Fry until browned on both sides, turning only once so potatoes do not get soggy.